I've got a Belgian Strong Ale in the fermenter, and I think I am going to keg it. I have room in the kegerator to serve it and cool it for an extended period of time. I know a lot of people bottle high gravity beers, but I have room to keg it and not worry about it for months.

With that said:

1) Should I hook it up to CO2 for the aging process, or just purge O2 out of the keg and slightly pressurize to seat the seal and then disconnect from CO2?